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Quinoa and Lentil Salad with Feta and Herbs

A chilled or room-temperature salad of cooked quinoa and lentils mixed with red onion, cranberries, toasted seeds, capers, fresh herbs, and feta, topped with a yogurt-cumin dressing.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 700
Ingredients Method

Ingredients
  

Salad
  • 150 g dried quinoa about 450 g cooked
  • 150 g dried brown or green lentils about 300 g cooked
  • 1 medium red onion finely diced
  • 1 lemon Juice of 1 lemon (about 40-50 ml)
  • 3/4 cup dried cranberries or sultanas
  • small bunch dark seedless grapes chopped
  • 1/2 cup mixed toasted seeds (pine nuts, pumpkin seeds, sunflower seeds)
  • 3 tbsp capers rinsed and roughly chopped
  • 1 small bunch flat-leaf parsley finely chopped
  • 1 small bunch mint finely chopped
  • 1 small bunch coriander (optional) finely chopped
  • 125 g feta crumbled
  • Salt and black pepper to taste
  • Olive oil for seasoning
Dressing
  • 100 g plain Greek yogurt
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tsp runny honey
  • 1/2 tsp ground cumin
  • Salt and pepper to taste

Method
 

Salad

  1. Rinse and cook quinoa:

    Thoroughly rinse quinoa under cold running water. Transfer to a saucepan with 300 ml water and a pinch of salt. Bring to a boil, then lower heat, cover, and simmer for 15 minutes. Fluff with a fork and allow to cool fully.

  2. Cook lentils until tender:

    Rinse lentils and put them in a saucepan with ample cold water and a pinch of salt. Bring to a boil, then simmer for 20 to 25 minutes until tender yet firm. Drain thoroughly and let cool.

  3. Mix salad ingredients:

    While the lentils and quinoa cook, finely dice the onion and combine it with the lemon juice in a bowl. In a large mixing bowl, mix together the cooled quinoa, lentils, onion-lemon mixture, cranberries, toasted seeds, capers, and chopped herbs. Season well with salt and black pepper, and drizzle with olive oil. Toss to coat evenly and adjust seasoning to taste.

  4. Whisk yogurt dressing:

    In a separate bowl, whisk the yogurt, olive oil, lemon juice, honey, cumin, salt, and pepper until smooth and well combined.
Dressing

  1. Fold feta and dress salad:

    Gently fold the crumbled feta into the salad, then drizzle the dressing over the top. Serve chilled or at room temperature.